Mama's Lemon Custard Delight

Cheryl Redes Recipe

By Cheryl Redes CherylRedes

6-8 people
1 Hr
No-Cook or Other

This recipe has been handed down from my great-grand mother as an easy summer dessert to dance on your pallette. As I kid I remember being in the kitchen with my mom separating the egg yolk from the egg white. Now I've passed this delicious family recipe down to my daughters, who are my sous chefs in the kitchen!

Blue Ribbon Recipe

Notes from the Test Kitchen:
This amazing dessert is so rich and sweet that you can practically taste the love that's been handed down through the generations. One bite of this custard and all will be right with your world... it's THAT good.


5 can(s)
sweet condensed milk
egg yolks
2 c
pure lemon juice
1 Tbsp
pure vanilla flavoring
2 box
real vanilla wafers
1 stick
pure butter

Directions Step-By-Step

CRUST: Finely crush 1/2 box of vanilla wafers. Then coarsely chop the remaining 1/2 of the box of vanilla wafers. In a small sauce pan on low heat, melt 1/2 stick of pure butter. Using a mixing bowl, mix the crushed wafers and butter together, then spread evenly over the bottom of a 13x9 glass pan. Place in refrigerator for 15-30 min. to allow crust to set.
FILLING: Open all 5 cans of the sweet condensed milk. Pour all the milk in a large mixing bowl. Add the vanilla flavoring. Gradually stir in the lemon juice until completely blended, (you may not use all of it). Separate the egg yolks from the egg whites. Stir in the egg yolks. Mixture should be slightly stiffening up by now.

Once filling is complete, line the sides of the glass pan with whole vanilla wafers. Now pour in the lemon filling in the pan. Once the pan is full with the lemon filling, crush a few vanilla wafers on top of the lemon custard for decoration. Cover with SaranWrap to prevent a film from developing while chilling in the freezer. Place the lemon custard dessert in the refrigerator for 4-6 hours or until set. Enjoy!

About this Recipe

Course/Dish: Pies, Fruit Desserts, Puddings
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #lemon, #custard

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Patti Socal Patti_Socal
Jun 11, 2015
This looks like a great dessert to bring for potlucks. It is similar to the Lemon Icebox Pie I have made for years. To use up some of the egg whites, beat and add sugar to make a meringue, put on top, and bake at 425 degrees until the meringue is golden brown. Cool on counter, then refrigerate until very cold. This will also take care of those who worry about uncooked egg yolks.
Candy Willis rnntx
Jun 9, 2015
Am I missing something? The ingredients call for 1 stick of butter, but you only used 1/2 stick of the butter for the crust. What do you do with the other half? Is this perhaps a typo?
Joanne Voth joanney
Aug 26, 2014
The raw eggs are not a concern to me. I have licked enough mixing bowls (and beaters) that had raw eggs in them, and have never gotten sick. The lemon juice in this recipe cooks the yolks, so it should not be a concern to so many. There are plenty of other lemon pudding or custard recipes to try on this site, or other sites. Thank you, Cheryl, for this yummy recipe!
Wanalyn Baptiste Wanalyn
Aug 22, 2014
I'm confused. This dish has RAW eggs. Shouldn't the filling be cooked in a double boiler on top of the stove?
Ronda Hurley nanarof3
Jul 31, 2014
also, what size boxes of vanilla wafers